Grilled vegetables and farro with parsley-garlic pesto

Finally spring is here. It became so warm I was already dreaming of bbqs in the sun, but...  Well, there is no better replacement than a grillpan.


Grilled vegetables and farro with parsley-garlic pesto
serves 2

general
- 1 aubergine
- 1 zucchini
- some cherry tomatoes
- handful of farro

parsley- garlic pesto
- handful of parsley
- handful of basilicum
- as much raw garlic as you like
- 1,5 cm parmesan
- 2 tbsp olive oil
- 2 tbsp pine nuts

Making the pesto. Chop the garlic, pine nuts, parmesan and the green as small as you can. Add the oil and mix it all together. It really doesn't matter in what you mix first. Meanwhile cook the farro for about 15 - 20 minutes. Slice the aubergine in rounds, sprinkle with a lot of salt (to extract the water) and start grilling the zucchini in the grillpan. Put them out before they become soft. Remove the salt with a tissue and the grill the aubergines. After everything is grilled, mix the farro with the pesto and serve all together with a little bit ricotta / yoghurt.